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Dont be intimidated by all these ingredients!
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Theyre easy to find and TOTALLY worth the effort.
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A note on the spices: I used seeds and I toasted them but didnt grind them.
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Use whatever you have, though.
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Dont obsess over that part.
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Sprinkle the lamb with the meat tenderizer on both sides.
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Let the lamb sit for as long as you can, but even 15 minutes is just fine.
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If you dont have meat tenderizer just use saltno worries.
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Heat a large pan that has a tight-fitting lid to medium high heat.
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Add a drizzle of olive oil and once its hot add the lamb.
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Sear the lamb on both sides until brown but not even close to cooked through.
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When the lamb is crispy on both sides, remove it to a plate.
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Add the eggplant to the pan with another drizzle of olive oil and LET IT SIT.
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We want the eggplant to get brown on the edges but not super soft.
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Flip the eggplant after 2 minutes and let it keep browning for another 90 seconds or so, then remove THAT to a plate.
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Now, for the curry!
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Add the coriander, cumin, fennel, and bay to the pan and stir the spices for 1 minute.
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Add the chili pepper and onion.
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Stir them around until the onion just starts to become translucent.
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Now, add the garlic and garam masala.
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Stir for 2 minutes until the veggies are nearly cooked through and very fragrant.
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Then, add the tomato sauce!
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Mix to combine and heat the sauce just a bit.
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Add the lamb back to the pan and reduce the heat to medium so the curry is barely simmering.
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Cover the lamb and curry with 1 cup or so of chicken stock.
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You want the lamb to be nearly fully submerged in the sauce.
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Put the lid on the pan let the curry simmer.
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Every 30 minutes or so, stir the curry and add more chicken stock if the pan is getting dry.
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Even with the lid on itll evaporate a bit.
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Adjust the temperature on your stovetop as needed so that the curry is barely bubbling.
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My curry took about 2 hours for the lamb to be very tender and done to my liking.
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How long yours takes depends on how thick the pieces are, how big the bones are, and how much cooking happened in the initial searing process.
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Have patiencethis part is worth the wait!
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When the lamb is completely falling off the bone, remove as many bones as you can from the sauce, then add the eggplant back to the curry.
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Taste, and add a sprinkle of salt if youd like!
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Then, stir in the greek yogurt.
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Let the yogurt heat through in the sauce for 2 or 3 minutes, then serve.
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Serve with naan and/or rice.
